Education:
MA, Goucher College, Baltimore, MD. BS, University of New Haven, New Haven, CT. AOS, CIA, Hyde Park, NY.
Apprenticeships:
Le Feu Follet, Mougins, France. La Pyramide, Vienne, France.
Professional Experience:
Chef-Instructor, The Art Institute of New York City. Dining Room Manager, Executive Chef, Consultant, Scooter’s Ink 2, New Jersey. Café Manager, Restaurant Associates, New York City. Executive Chef, Rialto Restaurant, New York City. Executive Sous Chef, Union Square Café, New York City. Sous Chef, Lutèce, New York City. Assistant Restaurant Manager, Bruxelles; Executive Sous Chef, Bruxelles and Scoozi; United Restaurant Services, New Haven, CT. Lead Line Cook, Gotham Bar & Grill, New York City. Banquet Chef, Catering by Leah, North Brunswick, NJ; Robbins Wolfe Eventeurs, New York City; Le Moulin Catering, Irvington, NY; Abigail Kirsch, Tappan Hill, NY.